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Jamaican Potato Salad with Mustard Dressing

A comforting traditional Jamaican potato salad with a rich mustard dressing, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Jamaican
Calories: 850
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pounds potatoes Recommended varieties include Russet or Yukon Gold.
  • 1 cup mayonnaise Can be substituted with yogurt for a lighter option.
  • 2 tablespoons mustard Dijon mustard can be used for a different flavor.
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell peppers
  • to taste salt
  • to taste pepper
  • 1/4 cup chopped green onions Optional
  • 1 tablespoon vinegar Optional

Method
 

Preparation
  1. Peel and cut the potatoes into quarters. Boil them in water until tender, about 15-20 minutes.
  2. Remove the potatoes, drain, and allow them to cool.
  3. Once cooled, cut the potatoes into bite-sized cubes.
Making the Dressing
  1. In a large bowl, combine mayonnaise, mustard, chopped onions, chopped celery, and chopped bell peppers. Season with salt and pepper to taste.
  2. Mix until a smooth dressing is formed.
Combining Ingredients
  1. Gently fold in the cubed potatoes into the dressing until they are all well-coated.
  2. If desired, mix in the chopped green onions and vinegar.
Chill and Serve
  1. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
  2. Serve chilled or at room temperature.

Notes

This dish is ideal for a variety of occasions, from family dinners to potlucks. Store in an airtight container in the refrigerator for 3-5 days. Freeze for up to 2 months, though texture may change.